Vegetable Pasta Salad Recipe That’s Light and Easy

Whipping up a delightful vegetable pasta salad brings unexpected joy to summer gatherings.

Fresh ingredients dance together in a vibrant medley of colors and textures.

Mediterranean influences shine through crisp bell peppers and tender zucchini chunks.

Crisp cucumber slices add a refreshing crunch that breaks through the pasta’s softness.

Quick preparation means you can spend more time enjoying conversations instead of cooking.

Seasonal vegetables make this recipe adaptable to whatever looks best at the market.

Each forkful promises a burst of garden-fresh flavors that will have everyone asking for seconds.

Why Vegetable Pasta Salad Is Always Crowd-Pleasing

• This vegetable pasta salad takes just 20 minutes to prepare, making it a perfect quick lunch or dinner solution for busy individuals who want nutritious food without spending hours in the kitchen.
• Kids and adults will love customizing this recipe by adding or removing vegetables, ensuring everyone gets a version they enjoy while still eating a balanced, colorful meal.
• Great for multiple occasions like picnics, potlucks, barbecues, or as a make-ahead meal that tastes even better after chilling, allowing flavors to blend and intensify throughout the day.
• Packed with various fresh vegetables and a light vinaigrette dressing, this pasta salad delivers a healthy, balanced meal that provides essential nutrients, fiber, and vibrant colors in every bite.

Ingredients That Make This Pasta Salad Work

• Pasta: Holds the salad together and provides a hearty foundation. Whole wheat or regular varieties work well.

• Tomatoes, Cucumber, Bell Pepper, Carrots, Broccoli, Onion: Fresh, colorful vegetables that add crunch, nutrition, and vibrant flavor. Choose ripe, firm produce for the best texture.
• Olives: Adds a salty, tangy element to the salad. Optional but recommended for extra depth.

• Olive Oil: Creates smooth, rich base for the dressing. Extra virgin offers the best flavor.
• Vinegar: Provides bright, tangy notes to balance the salad.
• Mustard: Helps emulsify the dressing and adds a slight kick.
• Garlic: Brings a pungent, aromatic flavor to the dressing.
• Italian Seasoning: Adds herbal complexity to the overall taste.
• Salt and Pepper: Essential for enhancing and balancing flavors.
• Cheese (Optional): Adds creamy texture and additional flavor. Feta or parmesan work great.

Cooking and Mixing for Color and Crunch

Step 1: Boil Pasta

Cook pasta in a large pot of salted water following package directions. Once done, drain and rinse with cold water to stop cooking and cool down the pasta quickly.

Step 2: Whip Up Zesty Dressing

• Olive oil
• Vinegar
• Dijon mustard
• Minced garlic
• Italian seasoning
• Salt
• Black pepper

Whisk all ingredients until they blend smoothly and create a cohesive mixture.

Step 3: Chop Fresh Vegetables

• Cherry tomatoes
• Cucumber
• Bell peppers
• Carrots
• Broccoli florets
• Red onion
• Kalamata olives

Step 4: Mix Pasta and Vegetables

In a spacious mixing bowl, combine the cooled pasta with the chopped vegetables. Sprinkle crumbled feta cheese over the top for an extra flavor boost.

Step 5: Dress and Toss

Pour the prepared dressing over the pasta and vegetable mixture. Gently toss everything together, ensuring each ingredient gets coated with the zesty dressing.

Step 6: Chill and Serve

Refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. This waiting time allows the herbs and dressing to infuse the vegetables and pasta with delicious taste.

Serve cold as a refreshing side dish or light meal.

Tips to Keep Pasta from Getting Gummy

• Customize Veggies: Swap out or add different vegetables based on seasonal availability or personal preference, keeping the salad fresh and exciting.
• Perfect Pasta Cooling: Rinse pasta under cold water immediately after cooking to stop the cooking process and prevent sticking, ensuring a crisp texture.
• Boost Flavor Depth: Let the salad marinate in the refrigerator for a few hours or overnight to allow the dressing to fully infuse the ingredients with delicious taste.
• Make-Ahead Magic: Prepare this salad a day in advance for meal prep, as it keeps well in the refrigerator and develops richer flavors over time.
• Protein Power-Up: Add grilled chicken, chickpeas, or tofu to transform this vegetable pasta salad into a complete and satisfying meal.

How to Store and Serve This Pasta Chilled

• Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Before storing, gently pat the salad with paper towels to remove any excess moisture that might make the pasta soggy.
• When ready to eat, give the salad a quick stir and add a splash of olive oil or a squeeze of lemon juice to refresh the flavors and prevent dryness.
• Do not freeze this pasta salad, as vegetables and dressing will lose their crisp texture and become watery when thawed.

What to Eat With Veggie Pasta Salad

• Sauvignon Blanc or Pinot Grigio complement the fresh vegetable flavors and light dressing, cutting through the richness with bright, zesty notes.
• Serve alongside a rustic sourdough or garlic bread to soak up the tangy vinaigrette and add textural contrast to the cool pasta salad.
• Accompany with herb-marinated chicken, grilled shrimp, or sliced flank steak to transform the salad into a complete, satisfying meal with added protein.
• Refresh the palate with lemon-infused sparkling water or a light citrus spritzer that echoes the salad's bright, summery character.

Pasta Variations That Refresh the Recipe

• Gluten-Free Veggie Pasta Delight: Replace regular pasta with gluten-free rice or quinoa pasta for a celiac-friendly version that maintains the same fresh taste and nutritional value.
• Vegan Mediterranean Mix: Swap cheese with nutritional yeast or dairy-free feta alternative, and add extra protein like chickpeas or roasted tofu cubes to enhance the plant-based protein content.
• Low-Carb Garden Salad: Skip pasta entirely and use spiralized zucchini or cauliflower rice as a base, keeping the vibrant vegetable mix and zesty dressing for a lighter, low-carbohydrate option.
• Protein-Packed Power Bowl: Include grilled chicken, canned tuna, or cooked shrimp to transform the salad into a more substantial meal with added protein for athletes or fitness enthusiasts.

Pasta Salad FAQs

• Can I use different types of pasta?

Yes, you can swap pasta shapes like rotini, fusilli, or penne for variety while keeping similar cooking times.

• Is this recipe gluten-free?

Use gluten-free pasta to make the entire dish gluten-free. Check that all other ingredients are certified gluten-free.

• Can I make this salad ahead of time?

Absolutely! This pasta salad tastes even better after chilling for a few hours, allowing flavors to blend together nicely.

• How can I add more protein to this vegetable pasta salad?

Consider adding grilled chicken, canned tuna, chickpeas, or cubed tofu to boost protein content and make the salad more filling.

Easy Vegetable Pasta Salad Recipe

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4.8 from 13 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Summer’s favorite Mediterranean-style Vegetable Pasta Salad delivers fresh, zesty flavors perfect for picnics and potlucks. Crisp vegetables, tangy dressing, and al dente pasta create a light, satisfying meal you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper, diced
• ½ cup shredded carrots
• ½ cup broccoli florets (blanched or raw)
• ¼ cup red onion, finely diced
• ½ cup black olives, sliced (optional)

Pasta:

• 12 ounces (340 grams) pasta (rotini, penne, or bowtie)

Cheese and Dressing Ingredients:

• ½ cup feta cheese or mozzarella pearls (optional)
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

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Instructions

1. Prepare the pasta by boiling it in salted water until al dente, following the package guidelines. Once cooked, drain thoroughly and rinse with cold water to halt the cooking process and cool down the pasta quickly.
2. Create a vibrant dressing by vigorously whisking together extra virgin olive oil, tangy vinegar, zesty Dijon mustard, minced garlic, aromatic Italian herbs, and a pinch of salt and pepper in a small mixing container.
3. In a spacious mixing bowl, gently combine the cooled pasta with a colorful array of chopped vegetables including juicy cherry tomatoes, crisp cucumber, vibrant bell peppers, shredded carrots, tender broccoli florets, diced red onion, and briny black olives.
4. Sprinkle crumbled or cubed cheese over the vegetable and pasta mixture for an extra layer of flavor and creaminess.
5. Drizzle the prepared dressing over the salad, using a large spatula to fold and coat all ingredients evenly, ensuring each component is thoroughly seasoned.
6. Refrigerate the pasta salad for a minimum of 30 minutes to allow the flavors to meld and intensify, creating a more harmonious and refreshing dish.
7. Before serving, give the salad a gentle toss to redistribute the dressing and revive the ingredients’ textures and flavors.

Notes

• Enhance pasta’s texture by cooking al dente, ensuring it maintains a slight firmness and doesn’t become mushy when mixed with vegetables.
• Customize vegetable choices based on seasonal availability or personal preferences, keeping the chopped pieces uniform for consistent texture and even dressing distribution.
• Make the salad protein-packed by adding grilled chicken, chickpeas, or tofu for a more substantial meal that’s perfect for meal prep and lunch options.
• Prepare dressing separately and store in the refrigerator up to 3 days in advance to develop deeper, more complex flavors and save time during meal preparation.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 160
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg